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Barese sausage — a southern Italian regional specialty from Bari, made the way the Carv...

Farmer sausage — a Mennonite-style coarse-ground pork sausage, lightly smoked, seasoned...

Coppa, cappicola, gabagool — same thing, different spelling. Dry-cured pork shoulder, s...

Bone-in skin-on Mennonite-raised chicken breasts with a pocket cut and stuffed with rot...

The T-bone is the cut that lets you eat both the striploin and the tenderloin in one st...

Filet mignon portioned from whole AAA beef tenderloin, hand-wrapped in our naturally sm...

The classic breakfast sausage — fresh Ontario pork seasoned with sage, maple, black pep...

Fresh Ontario pork, ground in-house every morning. The base for meatballs (mix with vea...

Full racks of pork back ribs, seasoned, membrane removed, and pre-wrapped in butcher's ...

Ham hocks — the knuckle joint of the back leg, full of skin, fat, and collagen. The sec...

The pure muscle that runs along the spine, AAA-graded Canadian beef tenderloin is the l...

Fresh Mennonite-raised chicken giblets — the heart, liver, gizzard, and neck packed tog...

Cooked pork loaf with sliced olives and pimento peppers worked through the paste — a de...

Bone-in lamb loin chops, cut 1 inch thick. Look like miniature T-bones with the loin on...

Side bacon from Ontario pork belly, dry-cured and naturally smoked in our smokehouse ov...

Bone-in pork chops cut from the butt (shoulder) — heavily marbled, harder to overcook t...

Sopressata — southern Italian flat-pressed cured pork salami, traditionally pressed und...

Pork hocks (slightly different cut from ham hocks — from a different leg position) cure...

The Italian sausage Frank Carvelli started making in 1975 — coarse-ground Ontario pork,...

Bone-in Ontario veal loin chops, cut about 1 inch thick. Mild, tender, gentle on flavou...

Pork sausage cured and naturally smoked over cherrywood in our smokehouse. The cherrywo...

Fresh Spanish-style chorizo — coarse-ground pork seasoned with smoked Spanish paprika, ...

Pork sausage made with honey, garlic, parsley, and a touch of black pepper. Sweet-and-s...

Polish kielbasa — smoked pork sausage with garlic, marjoram, and pepper. Fully cooked, ...